For the semolina slices, boil the milk water, add salt and pour in the semolina.
Reduce the heat, let the semolina simmer for a few minutes and stir again and again until a thick paste is formed.
Spread it on the cold rinsed board (about 1- 1,5 cm high) and let it cool (at least for 1 1/2 hours).
Then cut into slices. Turn them in a verqurilated and seasoned egg and fry them briefly on both sides.
Serve the semolina slices together with salad or compote.
Preparation Tip:
Fry the semolina slices until the egg is browned on both sides and no longer slippery.